Simple Walnut Confection

7. 10. 2025

While the Linzer base dough requires a bit of advanced preparation, the process itself is remarkably simple.

If you’re a fan of hazelnuts, you’ll particularly enjoy this delightful twist on a classic recipe.

Ingredients:

For the dough:

• 1 1/2 cup of all-purpose flour
• 1 1/2 cup of softened butter
• 3 egg yolks

For the hazelnut meringue:

• 3 egg whites
• 1/2 cup of ground hazelnuts
• 1 cup of powdered sugar
• 5 mixed sponge cakes
• whole hazelnuts for decoration

Method:

• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time until well combined.
• Gradually add the flour, mixing until a smooth dough forms.
• Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate overnight.
• Preheat the oven to 350°F. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.
• Use cookie cutters to cut out desired shapes (circles, flowers, etc.). Place the shapes on baking sheets lined with parchment paper, leaving a bit of space between them.
• In a clean bowl, beat the egg whites until stiff peaks form.
• Gradually add the remaining 1/2 cup of sugar, beating until the meringue is glossy and holds its shape. Gently fold in the ground hazelnuts and crushed cookies.
• Top each cookie with a generous dollop of meringue.
• Bake for 10-12 minutes, or until the meringue is golden brown and the cookies are set.
• Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

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